Wednesday, March 27, 2013
Homemade Chicken Stock
*Lemon Grass stick
Red Chilli, if you want a bit more zing
*(you can sometimes get these four all together in little packs in supermarkets)
1] Gently fry off the finely chopped Shallots in a little Oil.
2] When the Shallots start browning, add the crushed Garlic and stir for 30 seconds so as to avoid burning the Garlic.
3] Add a generous amount of Chicken Stock and set the heat to a simmer.
4] Add in the bruised Lemon Grass, sliced Chilli, a chunk of the Galangal and some finely sliced Ginger.
5] Simmer until the liquid reduces, add the shredded Chicken and turn the heat off.
6] Let it sit for as long as you like so the flavours infuse the Chicken.
7] Gently reheat and, if needed, reduce the liquid as desired.
8] Serve over rice of your choice, and for a but more zing grate some Red Chilli over the top.
Wednesday, March 13, 2013
1 Large Onion - Grated
4 Garlic Cloves - Roughly chopped
4 tablespoons Vegetable Oil
4 Cardamom Pods, split
1 Cinnamon Stick
2 Fresh Bay Leafs
600g Lamb Shoulder or Leg, cubed
Water and/or Stock
Ground Fresh Ginger
2 teaspoons of Fennel Seeds
1 teaspoon Ground Coriander
1 teaspoon Cumin Seeds
2 teaspoons Paprika
Pinch of Ground Turmeric
Dry roast the whole spices, then add all the spices to a mortar and pestle and finely grind them.
1) Heat the Oil in a wok, or big pan with a lid, over a moderate flame.
2) Add the Cardamom, Cinnamon and Bay. Swirl them around in the Oil for 30 seconds or so.
3) Add the grated Onion, lower the heat and cook until nearly browned.
4) Add the Garlic and fry for 30 seconds.
5) Add the Lamb and stir until the meat is browned all over and any water from the Lamb has reduced. Add the Spice Mix stirring to coat everything.
6) Add enough hot Water or Stock to just cover the Lamb. Bring the heat up so it just reaches boiling then immediately reduce the heat.
7) Stir in some of the Yogurt. It will might separate/curdle - don't worry, it will cook down fine.
8) Grate in the Lime rind and Fresh Ginger to taste.
9) Get the heat so it just bubbles away. Cover and stir occasionally.
10) Cook until the Lamb is tender, about 20-30 mins, and the liquid has reduced.
Serve over Fragrant/Plain Rice topped with some more Yogurt.
Tuesday, March 12, 2013
4 Medium Potatoes (Maris Piper/King Edwards)
2 Tablespoons of neutral Vegetable Oil
Fresh Sea Salt/Black Pepper to taste
20g Unsalted Butter
Chicken Stock (optional)
A quick tip from Raymond Blanc - from his book Kitchen Secrets.
1) Peel the Potatoes and cut into regimented dices.
2) Rinse under cold water and leave to drain.
3) Blanch the Potatoes in boiling water for 30 seconds, drain them in a colander to drain and cool off.
4) Heat the Oil in a large flat pan on a high heat and add the Potatoes, Salt and Pepper.
5) Sautée for about 5 minutes until they are golden brown.
6) Lower the heat and add the Butter and Stock. Stir to emusify and serve.
If you over blanch the Potatoes.
It happens. Boil the Potatoes for more than 30 seconds and they will be way too wet to sautée. Here is a tasty fix that I threw together.
1) Sweat off some finely chopped Onions in Butter and Oil. Let them cool.
2) Finely dice some cooked Beetroot.
3) Mash up your over blanched Potatoes.
4) Mix it all up and season with whatever you fancy.
5) Form into cakes and gently fry in Vegetable Oil/Butter until they get a nice crust.